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NO color smoking Ribs

BigGreenBrad
BigGreenBrad Posts: 6
edited November -0001 in EggHead Forum
Hey Everyone!
This is the 2nd time I have smoked baby-back ribs and the color remains white? What the heck?
Large BGE - indirect setter - 3 racks of ribs on their side in rack - using hickory (last time I used big block, this tim I am using chips and block in the fire - adding every half-hour). No redness to the meat. Temp at 225.

When I had my old charbroil, I used same basic rub - indirect fire to the left - within an hour the ribs were turning red and had a gorgeous look to them.

Frustrated. THoughts?

(Only other difference is charcoal with Charbroil was kingsford. With BGE is natural lump).
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    White? Tell me you didn't boil them first!!

    Tell us more about the cook. Direct or indirect? What rub are you using? Are you using a rub?
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  • AZRP
    AZRP Posts: 10,116
    I've never seen white ribs, cooked or raw. You sure their not veal? -RP
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  • NC-CDN
    NC-CDN Posts: 703
    I just did mine with a rub of olive oil, then used some butt rub and threw them in the EGG with a shoulder I was doing. Anyways at that time it really didn't have much smoke to speak of (I added a touch later) and they were cooked indirect (plate setter) at around 250 and they are nicely coloured. Not sure why they would be white. That is scary sounding.
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  • BigGreenBrad
    BigGreenBrad Posts: 6
    no boil.
    Plate setter used for indirect cooking.
    2 rubs on 3 racks (for those that don;t like spicy)
    - 1st rub is "byron's butt rub"
    - 2nd rub is just onion salt, garlic salt, pepper. Thats it.

    On Charbroil, I could put nothing on the ribs and through the 1st hour of smoking the red color of the smoking would start to turn the ribs red. It was glorious.

    Weird that the BGE I can't get really any color - shouldn't need a rub.

    hmmmm.
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  • Little Steven
    Little Steven Posts: 28,817
    225* might be a bit low specially if your thermo isn't accurate. How long did you have them on?

    Steve

    Steve 

    Caledon, ON

     

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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    I agree with Randy. Never seen white ribs, other than the fat.

    Never had a problem getting color on my ribs. Are you cooking at 250 dome? If not, you should be..
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  • AZRP
    AZRP Posts: 10,116
    I don't have any trouble getting color either. -RP

    IMG_1840.jpg
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    I agree with Steven. You need to check the calibration of your thermometer. If you dont know how just type it in the search block above. Once you do that, throw the next ribs on at 250 dome and throw a few fist size wood chunks directly on the lump. Shut the lid and dont open it for at least the first hour. Some people mop their ribs every hour while cooking but I dont. I go three hours before I ever raise the lid. Wood type is your choice. If you really want them to turn red use cherry. I'm afraid your cooking at too low temp and maybe fanning the lid.
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  • MississippiCoastEgg
    MississippiCoastEgg Posts: 116
    I don't have any trouble, use cherry wood for smoke and Emeril's rib rub, nice red color. Then slather some Sweet Baby Ray's on there. use the championship recipe
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